Senayets Netir Kebe Purified Butter Recipes
AUTHENTIC NITER KIBBEH (ETHIOPIAN SPICED CLARIFIED BUTTER)
Wonderfully versatile, this famous Ethiopian spiced clarified butter will add life and flavor to a wide variety of dishes! (See blog post for ideas.)
Provided by Kimberly Killebrew
Categories condiment
Time 1h15m
Number Of Ingredients 16
Steps:
- Toast the whole spices over medium heat in a dry skillet for a few minutes until very fragrant. Be careful not to scorch the spices or they will become bitter. Set aside.
- Place all the ingredients in a medium saucepan and bring it to an extremely low simmer. Continue to simmer over low for at least one hour or up to 90 minutes. BE VERY CAREFUL NOT TO BURN THE BUTTER. If it burns it will be bitter and there is no salvaging it.
- Pour everything through a fine-mesh cheesecloth. (No need to skim off the foam, everything will be removed during straining.) Pour the niter kibbeh into a jar, let it cool, and cover so that it is airtight. It will keep at room temperature for several weeks, in the fridge for at least a couple of months, and even longer in the freezer (it will be hard in the fridge and freezer, let it come to room temp for easy scooping). Makes about 2 cups.
Nutrition Facts : Calories 67 kcal, Carbohydrate 12 g, Protein 2 g, Sodium 12 mg, Fiber 3 g, Sugar 1 g, ServingSize 2 teaspoons
SENAYET'S NETIR KEBE (PURIFIED BUTTER)
Categories Cheese
Number Of Ingredients 7
Steps:
- Melt butter with all the spices but the Kosseret on low heat until it becomes clear. Do not burn the butter otherwise it will become irreparably bitter. Add the Kosseret in the last few minutes of cooking. Do not cook with the Kosseret because it becomes bitter when cooked. Strain clarified butter through a cheese cloth to remove the spices and milk fats.
HOMEMADE BUTTER
You can make great tasting butter at home just by putting heavy cream in a food processor and running it till it turns into butter.
Provided by Brian Perspect
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 16
Number Of Ingredients 2
Steps:
- Pour cream into a food processor or blender. Process for 10 minutes, or until the butter separates. Strain off the liquid. Season to taste with salt if you like. Press butter into a small bowl with the back of a spoon to further remove liquid.
Nutrition Facts : Calories 102.6 calories, Carbohydrate 0.8 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 47.6 mg
RENDERED/CLARIFIED BUTTER (SAMNEH) MIDDLE EAST, PALESTINE
A lot of Arabic pastries call for rendered, or clarified butter. This is an easy recipe for how to make this butter. Stored in jars, rendered butter will keep for many months without being refrigerated.
Provided by Palis Favorites
Categories Dessert
Time 5m
Yield 2-5 cups
Number Of Ingredients 2
Steps:
- Melt butter in a saucepan, and add the Burghul or flour.
- Cook on low heat until foam disappears from top.
- When clear, remove from heat and cool. Pour the pure butter into jars.
- Be careful not to pour the salty residue.
- *Optional: You can use 2 1/2 lbs margarine and 2 1/2 lbs butter.
Nutrition Facts : Calories 8137.9, Fat 920.6, SaturatedFat 583, Cholesterol 2440.2, Sodium 124.8, Carbohydrate 0.7, Sugar 0.7, Protein 9.7
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